How to make cabbage sour: hot topics and practical tutorials on the Internet
Recently, the popularity of home-cooked delicacies has continued to rise across the Internet. Among them, "How to make cabbage sour" has become one of the hot topics in the past 10 days. This article will combine the latest hot topics to provide you with a structured guide to making sauerkraut, with relevant data references.
1. Analysis of the correlation between recent hot topics and sauerkraut making
| Ranking | hot topics | Relevance | Search volume (10,000) |
|---|---|---|---|
| 1 | Homemade fermented foods | high | 28.5 |
| 2 | Healthy pickling methods | Middle to high | 19.2 |
| 3 | Improvement of traditional kimchi | in | 15.7 |
2. Detailed steps for souring cabbage
1. Prepare materials
| Material name | Dosage | Remarks |
|---|---|---|
| fresh cabbage | 1 piece (about 1.5kg) | Choose firm and plump ones |
| coarse salt | 50g | Do not use iodized salt |
| garlic | 10 petals | Optional |
2. Production process
| steps | Operational points | time |
|---|---|---|
| 1 | Cut the cabbage into cubes and rub with salt | 10 minutes |
| 2 | Put into clean container and compact | - |
| 3 | surface pressure weight | 24 hours |
| 4 | Move to a cool place | 3-7 days |
3. Frequently Asked Questions
| question | solution |
|---|---|
| White film appears on the surface | Add a small amount of strong liquor |
| Not enough sourness | Extend fermentation time |
| Texture too soft | Reduce salt or shorten time |
4. Modern improvement techniques
According to recent innovative suggestions from food bloggers:
1. Apple slices can be added to increase the fruity flavor
2. Use kimchi mushroom powder to accelerate fermentation
3. Slow fermentation at low temperature (around 15°C) provides better flavor
5. Nutritional data reference
| Nutritional information | Content per 100g | Efficacy |
|---|---|---|
| Lactic acid bacteria | ≥100 million CFU | Regulate the intestines |
| Vitamin C | 15mg | Antioxidant |
Things to note:
1. All utensils must be strictly disinfected
2. Avoid opening the lid during fermentation
3. Discard immediately if there is an odor.
With the above structured data and methods, you can easily make healthy and delicious sauerkraut at home. Combined with the current craze for homemade food, this is not only the inheritance of traditional skills, but also the embodiment of modern healthy lifestyle.
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